RICH TOMATO, RED WINE AND SAUSAGE PENNE

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PREP TIME: 15 minutes

COOK TIME: 45 minutes

SERVES: 2

INGREDIENTS

120g Barilla Penne Rigate pasta

4 pork sausages

1 brown onion chopped

1 cup chopped fennel

350 ml red wine

1 heaped teaspoon brown sugar

2 tablespoons tomato paste

750 ml of passata

½ teaspoon of salt

1 red chilli, chopped

Sprig of rosemary, chopped

METHOD

Remove skin from the sausages

Make meatballs by rolling the sausage meat into balls with your hands.

Cook meatballs in a pan until brown

Add onion and fennel and cook until translucent (around 10 minutes)

Add the red wine and cook until the wine is reduced by half (5 to 10 minutes)

Add the brown sugar

Add tomato paste and simmer for a couple of minutes

Add passata, salt, chilli and rosemary, continue to cook and reduce the sauce until rich and thick. If sauce becomes too thick add a little chicken stock

While the sauce is reducing, cook the penne in boiling water and then rinse under the tap to remove excess starch

Place penne on the serving dish and top with the meatballs and sauce

Top with grated parmesan to serve